New England Fish Chowder Recipe

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Ingredients:

Serving

4 oz salt pork, rind removed and cut into 1/3-inch dice
2 tbsp butter
2 medium onions, cut into 3/4-inch dice
6 -8 sprigs fresh thyme, leaves removed and chopped (1 tbsp)
2 dried bay leaves
2 lbs potatoes, peeled and sliced 1/3-inch thick
5 cups clam juice
salt & freshly ground black pepper
3 lbs fish fillets
1 1/2 cups heavy cream

Directions:

Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
Add the potatoes and stock. If the stock doesn’t cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200° F) for a few minutes.
Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	883.63 Kcal (3700 kJ)
Calories from fat	479.72 Kcal
		% Daily Value*
Total Fat	53.3g	82%
Cholesterol	50.65mg	17%
Sodium	1832.35mg	76%
Potassium	1605.98mg	34%
Total Carbs	57.83g	19%
Sugars	11.86g	47%
Dietary Fiber	14.21g	57%
Protein	44.38g	89%
Vitamin C	12.5mg	21%
Vitamin A	1.2mg	39%
Iron	4.6mg	26%
Calcium	231.8mg	23%

Amount Per 100 g
Calories	175.89 Kcal (736 kJ)
Calories from fat	95.49 Kcal
		% Daily Value*
Total Fat	10.61g	82%
Cholesterol	10.08mg	17%
Sodium	364.74mg	76%
Potassium	319.68mg	34%
Total Carbs	11.51g	19%
Sugars	2.36g	47%
Dietary Fiber	2.83g	57%
Protein	8.83g	89%
Vitamin C	2.5mg	21%
Vitamin A	0.2mg	39%
Iron	0.9mg	26%
Calcium	46.1mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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